“1789 Restaurant and Bar” (The Review)

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I don’t think I’m changing my list of top three after this, but I will of course give my two cents about this place. Let’s start with the appetizer. Again, it’s all about the sauce. Reduction of the lamb shoulder combined with tomato, chilli, and herbs. Between this and the Wild Sea Bass, I prefer this. I would’ve preferred this as a main dish. It hit the spot. The lamb shoulder was nice and tender and fatty.
And then for dessert, Lemon and Lavender Tart – Lemon Posset, Lavender Pâte Sucrée, Honey Ice Cream – along with a gift from the chef, coconut macarons. The dessert was splendid. It was decadent. I was looking for the right word. Decadent.
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Published by adamazim1988

I have a Bachelor's Degree in History/Government and International Relations from George Mason University, and a Master's Degree in International Affairs with a Concentration in U.S. Foreign Policy from American University in Washington, DC. I was born in New York City, and have lived in Northern Virginia since childhood. I am an independent writer and an entrepreneur. I am also a book author.

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